GRILLED BASIL CHICKEN AND TOMATOES
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED HERB-BUTTERMILK CHICKEN WITH TOMATO-BASIL BUTTER
A simple marinade of buttermilk and herbs makes chicken tender and delicious when grilled. The tomato-basil butter is a superb finishing touch.
Provided by Judy Purcell
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Place one chicken breast inside a food storage bag or under plastic wrap and pound the thicker part of the breast with the flat side of a meat mallet or large skillet to flatten. The chicken will cook evenly when it is an even thickness.
- Whisk together the marinade ingredients in a medium bowl and transfer to a large resealable plastic bag.
- Add the chicken, making sure the marinade surrounds each piece, seal the bag and refrigerate for 1 to 4 hours. Set the butter for the compound butter out on the counter to soften to room temp.
- When ready to grill, start with the tomatoes for the compound butter. Remove chicken from marinade and transfer to a platter while preparing the butter.
- Heat the grill to 400°F.
- Toss the tomatoes with 1 tablespoon of the oil to coat and place on skewers, or use a vegetable grill pan. If using a grill pan, place on the grill while preheating so it is hot when the tomatoes go on it.
- Grill the tomatoes until blistered and charred in places, about 8 minutes. Remove from grill and transfer to a cutting board. Sprinkle with salt and pepper and coarsely chop. Transfer to a mixing bowl and place in the refrigerator for 5-10 minutes to cool.
- Combine with the remaining 2 tablespoons of olive oil, basil, and softened butter until well mixed. Spoon compound butter onto a piece of wax paper in a long, narrow shape, about 2 inches wide by 9 inches long.
- Carefully fold the wax paper over the butter to create a somewhat rounded cylinder shape. Gently place the butter on a flat surface in the freezer while grilling the chicken. (The butter will harden enough to slice and top the chicken.)
- Turn one side or one burner of the grill off to create an indirect heat zone (adjust the other burners to maintain the temperature around 400°F). Place the chicken on the indirect side and close the lid.
- Allow to cook for 4-6 minutes on each side, or until the internal temperature of the chicken is at least 130°F. Move the chicken to directly over the heat to create grill marks and finish cooking, about 2 more minutes per side.
- Remove from grill when the internal temperature of the thickest part is between 153-155°F and tent loosely with foil to rest for 5 minutes.
- Remove the tomato-basil butter from the freezer (or from the fridge if it was made in advance). Slice into approximate 1 tablespoon-sized pieces and place one on top of each piece of chicken while the chicken is tented and resting;
- butter should melt over the chicken. If the butter is still not melted when the chicken is done resting, place in a warm oven for a couple of minutes until ready to serve.
Nutrition Facts : Calories 612 kcal, Carbohydrate 15 g, Protein 51 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 212 mg, Sodium 1488 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD
"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."
Provided by Marc Forgione
Categories main-dish
Time 5h10m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
- Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
- In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
- For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
- Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
- Serve the chicken with some of the marinated tomatoes on top.
GRILLED CHICKEN BREASTS WITH TOMATO-BASIL BUTTER
Enjoy this grilled chicken topped with tomato-basil butter that's ready in just 30 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Brush grill rack with vegetable oil. Heat gas or charcoal grill. Sprinkle chicken with garlic-pepper blend.
- Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- In small bowl, mix remaining ingredients. Serve chicken topped with butter mixture.
Nutrition Facts : Calories 300, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 1 g
LEMON BASIL GRILLED CHICKEN
Tart, fresh marinade livens up simple grilled chicken.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 47m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
- Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
- Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
- Preheat grill to medium-high heat or about 400 degrees F.
- Remove chicken from marinade and discard marinade.
- Grill for 4 to 6 minutes per side or until cooked through.
- Transfer to serving plate and garnish with additional basil, if desired.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED BASIL-MARINATED CHICKEN
Steps:
- Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
- When ready to cook, build a charcoal fire or preheat gas grill.
- Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
Nutrition Facts : Calories 282 calorie, Fat 6 grams, SaturatedFat 1 grams, Carbohydrate 0.5 grams
GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE
Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.
Provided by whitney
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
- Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
- Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 15.3 g, Cholesterol 66.6 mg, Fat 7.5 g, Fiber 1.8 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 720.4 mg, Sugar 11.2 g
GRILLED BASIL CHICKEN
This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.
Nutrition Facts : Calories 231 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH GARLIC BUTTER
Each: 371 Calories, 341 mg sodium, 108 mg cholesterol, 40 g fat, 1 g carbohydrates, 25 g protein, 0.03 g fiber
Provided by Gaelige Coinnaigh
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Garlic Butter:.
- Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
- Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
- At last minute, remove plastic wrap and slice log into 8 pieces.
- Chicken:.
- Coat chicken with olive oil, salt and pepper in bowl.
- Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
- Top with 1 to 2 slices of garlic butter. Serve immediately.
Nutrition Facts : Calories 294.7, Fat 19.7, SaturatedFat 8.6, Cholesterol 98.9, Sodium 304.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 27.5
GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO
Who needs bread when you can make these tasty "sandwiches"?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
- Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
- Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.
Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g
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